I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this?
For context, here's the recipe I'm using
- 2 lbs (.9 kg) confectioner's sugar
- 16 oz (453 g) peanut butter
- 12 tbsp (170 g) butter
- 1 tbsp (15 mL) vanilla
Mix those ingredients, add milk as necessary until it becomes a thick cream
Chill in the fridge for an hour, form into egg shapes, chill in the fridge for another hour
Just barely melt some semisweet chocolate chips, dip the eggs in there
Here's what the filling looks like as it's getting squeezed out